Roasted baby eggplant

gary bannon


My very talented stepdaughter came by with some baby eggplant that she had grown and asked if I could do something with them. We are still harvesting some great cherry tomatoes, as well as plenty of fresh basil. This is what I came up with and they were awesome!


☆☆☆☆☆ 0 votes

5 Min
15 Min


Add to Grocery List

  • ·
    several baby eggplants
  • ·
    diced cherry tomatoes or roma what ever fresh tomatoes you have available
  • a few
    fresh basil leaves
  • ·
    olive oil, extra virgin
  • ·
    panko bread crumbs
  • ·
    freshly grated parmesan reggiano

How to Make Roasted baby eggplant


  1. Remove Stems from a few Baby Eggplants
  2. Slice in 1/2 lengthwise and score the surface in a diamond shaped pattern.
  3. Season with a generous amount of course salt and freshly ground black pepper. Drizzle with extra virgin olive oil.
  4. Top each piece with diced tomatoes and then with panko crumbs.
  5. top each piece with a generous amount of freshly grated parmesan reggiano and a fresh basil leaf.
  6. bake in a preheated 375 degree oven for approx. 15 minutes until eggplants are tender
  7. Remove from the oven and drizzle with more extra virgin olive oil and also some more freshly grated parmesan reggiano

Printable Recipe Card

About Roasted baby eggplant

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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